Red Meat Allergy Friendly Gluten Free Tofu Peanut Rice Paper Rolls

Total time1 hr 10 min

Prep time30 min

Cook time25 min

Red Meat Allergy Friendly Gluten Free Tofu Peanut Rice Paper Rolls

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Ingredients

4 servings

For the tofu

14 oz firm tofu, pressed and cut into ½-inch planks
Wo Chong Extra Firm Tofu - 14 Oz
Good & Gather Organic Water Drained Super-firm Tofu 14 oz
Wegmans Organic Extra Firm Tofu, 14 oz
True Goodness by Meijer Organic Firm Tofu - 14 oz
Franklin Farms Organic Pressed Firm Tofu, 14 oz
See all
1 tbsp tamari
1 tbsp sesame oil
1 tsp rice vinegar

For the rolls

3 oz rice vermicelli noodles
8 rice paper wrappers (8.5-inch rounds)
1 medium carrot, peeled and julienned
1 medium cucumber, seeded and julienned
1 cup red cabbage, thinly shredded
½ cup fresh mint leaves
½ cup fresh cilantro leaves

For the peanut sauce

⅓ cup creamy peanut butter
2 tbsp tamari
1 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp honey or maple syrup
1 tsp fresh ginger, finely grated
1 tsp sriracha (optional)
3–4 tbsp warm water

For serving

2 tbsp crushed roasted peanuts (optional)
lime wedges (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper. Pat the pressed tofu planks dry with paper towels, then cut them into strips about 1/2 inch wide and 3 inches long.
2
In a small bowl, whisk together 1 tbsp tamari, 1 tbsp sesame oil, and 1 tsp rice vinegar. Add the tofu strips and toss gently to coat. Arrange in a single layer on the prepared baking sheet.

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